Vietnamese beef noodle salad
5
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Beef sirloin steak, raw
320 g
Vermicelli rice noodles
150 g
Fish sauce
1 tbs
Soy sauce
1 tbs
Lime rind
1 tsp, finely grated
Lime juice
1 tbs
Fresh ginger
1 tsp, (buy 3 cm piece), finely grated
Fresh red chilli
1 whole, deseeded, finely chopped
Lebanese cucumber
1 medium, cut into matchsticks
Carrot(s)
2 medium, cut into matchsticks
Tomato(es)
6 medium, roma variety, quartered
Fresh coriander
¼ cup(s), coarsely chopped
Fresh mint
¼ cup(s), coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a medium non-stick frying pan over high heat and lightly spray with oil. Cook beef for 3-4 minutes each side. Transfer to a clean plate and leave to rest for 10 minutes, then slice into thin strips.
2
Cook noodles following packet instructions. Refresh under cold water and drain. Combine fish sauce, soy, rind, juice, ginger and chilli in a small jug.
3
Place beef, noodles, cucumber, carrot, tomatoes and fresh herbs in a serving bowl. Pour over dressing and gently toss to combine. Serve.
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